• 2 Cups very strong coffee (6 Tablespoons of coffee to 1 cup of water). Espresso would be best.
• Sugar
• ½ Cup of Brandy or Rum
• 3 Cups Heavy Cream
• 8 oz. of Philadelphia Cream Cheese or Mascapeone (mass-ka-poni) Cheese
  (Mascapeone cheese is very expensive. Cream cheese is just as good.)
• 7 Tablespoons Powder sugar
• 1 Teaspoon Vanilla
• 48 Lady Fingers (I use 60)
• Cinnamon
• Shaved Milk or Dark Chocolate

COFFEE MIXTURE
Mix the coffee with lots of sugar. MUST be very sweet. Taste till you can't stand the sweetness, then add the Brandy or Rum. You can use more or less than indicated. Allow this mixture to cool thoroughly.

NAPOLEON CREAM
Mix together the Heavy Cream, Cream Cheese or Mascapeone Cheese, Powder sugar and Vanilla. Mix until creamy. DON'T over beat. Just blend.

PREPARATION
Spread bottom and sides of pan with cream mixture. (This will hold ladyfingers firm.)
QUICKLY dip ladyfingers in coffee mixture one at a time.
Alternate layers with fingers, cream, fingers, cream.
Cream will be the last layer.
Using a shaker, sprinkle Cinnamon over top covering completely.
Shave chocolate over the cinnamon.
Cover with wax paper or parchment paper and then saran wrap and put in refrigerator overnight. Slice and serve.

• 1 cup Crisco
• 1 ½ cups sugar
• 2 eggs
• 2 (1oz each) bottles of red food coloring
• 1tsp. Baking soda dissolved in 1 tsp. Vinegar
• 1 cup buttermilk
• 1 tsp. Salt
• 2 ½ cups cake flour
• 1 tsp. Cocoa
• 1 tsp. Vanilla

Add flour, salt and cocoa.

Add alternately with buttermilk

Beat after each new addition at medium speed.

Add vanilla then stir in baking soda-vinegar mixture.

Mix well.

This is a three-layer cake. Pour in 3 greased and floured cake pans and bake 30 min. in 350° oven. It may need to stay in the oven longer, just keep testing till it's done.

Frosting:
4 Tablespoons flour dissolved in 1 cup of milk. Cook this until it's thick. Let it cool.
Cream 1 cup butter, ½ cup Crisco, 1 cup sugar and 1 tsp. vanilla.
Beat everything together until smooth.